The Blue Board

Good gumbo deserves a praise. Serious, you've never really eaten until you've been to a gumbo cook off. A pork shoulder with venison sausage gumbo is something dreams are made of.

no kidding. I was born in Lake Charles too. Left when I was young (my mom wasn't thrilled with the pollution from the plants).

I go to a cook off/music festival in Lafayette where they have a gravy, jambalaya, and cracklins category. They probably have 50 teams with everyone doing a jambalaya and damn near everyone cooking up some kind of gumbo. Food always taste better with pride on the line.

Mobile has some awesome Creole food. I have family who live near Mon Louis Island, near Dauphin Island. There is a large community of Creoles who live there. It's as good there as anywhere in Louisiana. Mobile has some damn good food.

Here is the Asian zing sauce recipe. It is the bomb. The wrong sauce recipes are kinda weak in my opinion. I like my own hot garlic the best. That and you guys have Crystal. That is my favorite hot sauce by far.

Wow...this got busier than I expected.

Lots to try.

Oh, the peppers turned out good, but several turned over sideways while in the oven. I have to figure out a way to get them to stay so they don't look all jacked up.

I'm hoping Scoots bread crumb idea takes just a little of the heat off too.

**Kite, Squirrel is my daughter's nickname. I'm glad she doesn't mind being a guinea pig for these kitchen adventures.

Weird idea, I wonder if you chopped up celery and added it to the cheese would it knock off some of the heat?

I usually like to grill them. I don't fry much, so unless I'm cooking a ton, I don't bother with the oil.

I'll bake them at about 350 till they're cooked through. I then throw them on the grill to get them crispy. I'll take part of the sauce and toss them in a bowl. That seems to absorb a ton of sauce. Once they've cooled a bit, I'll sauce them again so that they're wet.

For the the sauce, I use a ton of garlic. Enough to where the garlic itself makes your eyes water a bit. I'll let it turn golden in the butter, then toss in the Crystal. I'll do them 2-1 Crystal/Frank's if I can. I let it simmer while occasionally stirring to get it thick. I've even added a little sauteed onion and it came out great too. A splash of Tabasco never hurts, but very little so it doesn't take over the flavor.

Worth a shot, thank you!

What is best with this dip? Tortilla chips, fritos, toasted Pita, etc?

Y'all getten me big headed now

I either use tortilla chips or parmesan garlic pita crackers

I'll be in court all morning, but when I get out I expect someone to have posted a few good recipes for 7-layer dip. Also does anyone have any creative rotel/cheese dip ideas that are off the beaten path?